Preparation

Wash the rice and soak it in the water for 1 hour, transfer it to a thick-bottomed pot with 1 pinch of salt. Cover and cook over low heat until the water is completely absorbed.

Meanwhile rinse and soak the shiitakes in the remaining water, cut them into slices when they are softened, then simmer them over a low heat with a lid to make a broth.

Soak the algae for about 15 minutes, then drain and chop them with a knife.

Heat a wok, or a saucepan with thick sesame oil, add chopped ginger and onion and cook for a few minutes. Add the algae and let it go for a few minutes. Add the water with the shiitake and simmer for another 5 minutes.

Cut the tofu into small cubes, the julienned carrot is not too thin, dip into the soup and finish cooking until the carrot is soft.

Out of focus sprinkle lemon juice to taste and flavor with miso.

Serve adding grated nutmeg, lemon peel and some minced sage leaves.

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About The Author

Valentina Chiappa: photographer and author of the blog PAROLE VEGETALI, vegan for ethical choice for several years, her cuisine speaks of her. Tireless traveler, she makes extensive use of a huge variety of spices she got to know everywhere she toured. She dabbles in revisiting traditional Italian dishes. Martial arts enthusiast, she aims for an equilibrium in her recipes like the one found in the five elements in nature. She also experiments with crudités. Thank you and have a beautiful day.